Spring Onion Stir-Fry Noodles
Servings: 4
Ingredients
Sauce
- 4 tbsp soy sauce all purpose, more to taste
- 4 tsp dark soy sauce for color
- 2 tsp Sriracha
- 4 tsp maple syrup
- 4 tsp rice wine vinegar
Remaining Ingredients
- 14 oz marinated tofu
- 7 oz broccoli
- 2 bok choi
- 2 carrot
- 8 small spring onions
- 4 tbsp canola oil
- 8 oz thin spaghetti
Instructions
- Mix all the sauce ingredients together in a small bowl and set aside.
- Prepare tofu like you normally would.
- Cut thicker broccoli stems into half lengthwise and then into even, bite-size pieces. Cut bok choi leaves off and chop the white part into small pieces and julienne the carrot.
- Put a large pot of water onto boil and grab a steaming basket. Once the water is boiling, place broccoli in the steaming basket. Steam for 4 minutes, next add in the white part of the bok choi and steam for a further 2 minutes, finally add in bok choi leaves and julienned carrot and steam for 1 minute.
- Cook the spaghetti according to the package instructions.
- Cut the dark green part off the spring onions and save them for garnish. Halve the rest lengthwise and then chop into 2.5 cm / 1″ pieces.
- Heat up a wok or a deep frying pan. Add oil and warm it up gently. Once warm, add chopped spring onions. Allow them to cook gently in the shimmering oil for about 7 minutes. Make sure the heat is low so that the spring onions cook without turning golden.
- Toss the cooked spaghetti with the spring onions and oil.
- Mix in the sauce, steamed vegetables, and tofu. Stir-fry for 30 seconds, just to warm up.
- Divide between 4 bowls, garnish with sliced spring onion tops.
Notes
Adapted from: Quick vegan spring onion noodles – Lazy Cat Kitchen